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Tomato Soup - Sherried Tomato Soup


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  • 6 T melted butter
  • 1 whole medium onion (diced)
  • 1 46 oz can tomato juice
  • 2 14 oz cans diced tomatoes
  • 1 T (up to 3) chicken base (I used 2)
  • 3 T (up to 6) sugar
  • 1 pinch salt
  • 1 C cooking sherry
  • 1 1/2 C heavy cream
  • chopped fresh parsley
  • chopped fresh basil



Step 1

Saute diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.


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